Vive las verduras

Grelos (turnip tops)

Jano Blanco, from the Playa Club restaurant in A Coruña

Alejandro (Jano) Blanco Veira has managed to make the Playa Club restaurant one of the gastronomic benchmarks of Galicia thanks to an astute combination of the traditional products and flavours of his land with the typical presentations and flourishes of modern-day cuisine, always based on fresh seasonal products. He is a chef who is open to new culinary trends and has now incorporated seaweed into his dishes, which brings a fantastic flavour and the aromas of the sea. Sufficient merit to be featured for the third year running with a star in the Michelin Guide. Fish and shellfish form a very substantial part of his menu, along with produce from Galician market gardens such as the grelos (turnip tops) which he brought to the Conference. Jano Blanco champions the use of technology in the kitchen, but pointed out that it is useless if you don’t have premium raw materials or if the chef doesn’t know how to handle the products.

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